Summer grilling is a favorite American pastime. But barbecue grills present many safety risks. Use the following practical tips for a safe, fun, and healthy barbecue cookout!
Food Safety Tips
-
To avoid food poisoning, marinate all meats and vegetables in the refrigerator and place any seared, sous-vide, or boiled meat straight onto the grill. If you don’t plan to grill pre-cooked meat right away, be sure to pre-cook it at a high enough temperature or quick-chill it in ice to kill bacteria. Then, store it in the refrigerator immediately.
-
Thoroughly wash all plates, utensils, and surfaces that have come into contact with raw meat.
-
Cook meats to their respective recommended internal temperatures. Invest in a good meat thermometer to ensure your meat, poultry, and seafood has reached a safe internal temperature hot enough to kill bacteria.
-
Keep vegetables intended for grilling separate from raw meat to avoid contamination.
Fire Safety Tips
-
Ensure the grill is located far from buildings and structures to prevent fires.
-
Clean your grill often. Grease is very flammable, and excess fat collecting inside your grill can cause dangerous flare-ups.
-
Regularly inspect your gas grill for leaks, damage, and obstructions.
-
Always turn off the gas completely after you’re finished grilling.
-
Use extreme caution when using lighter fluid to start a charcoal grill—never add fluid to an open flame.
-
Keep a spray bottle filled with water near the grill to extinguish minor flare-ups.
-
Keep a fire extinguisher within a few feet of your grill (and make sure you know how to use it!) in case of an emergency.